Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern Italy. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some simple, yet significant shapes and styles of pasta made with minimal tools, focusing on classic handmade pasta shapes such as fettuccine, pappardelle, farfalle, garganelli, and soppressine. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Tagliatelle al Funghi, a delicious creamy mushroom and parmesan dish. There is also a selection of wine, beer, and soft drinks available for purchase. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!

Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make focaccia/fougasse, baguettes, boules, batards and brioches, including challah braids.

This workshop takes place at Culinarium, 1215 Weston Rd. Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a selection of traditional pastas and shapes typical of Southern Italy. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple […]

Join artisanal baker Leo Baduria to discover the secrets of one of French pastry's most magical delights - the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeasted brioche dough, to the techniques of butter lamination that creates the croissant's signature delicate layered texture. This versatile dough can be used to make a variety of pastries like pain au chocolat, cinnamon swirls, palmiers and more. There will be delicious fresh croissants to enjoy in class, and participants will be able to take additional dough to bake at home.

What could be more fitting for the Dep's first event in our new kitchen at CSI — our 'birthday' so to speak — than to host an event in celebration of Mother's Day? For this special class, Alissa Kondogiannis is crafting an exquisitely festive babka: rose water-infused raspberry jam combined with a decadent dark chocolate filling ribboned throughout tender, warm braided brioche, delicately sprinkles with dried rose petals.

Today's class by Zhanar Khamitova showcases Manti. Though they share a name with their small Turkish relatives, these larger Central Asian dumplings are closer in spirit to Afghan mantu or Tibetan momos. Filled with meat and vegetables, manti are a holiday staple with the whole families pitching in to roll the dough, scoop the filling and fold the dumplings. Zhanar’s manti are filled with lamb, onions, butternut squash and seasoned with traditional spices such as cumin, coriander, and black pepper. We will prepare these together, preparing the filling, rolling the dough, then stuffing, shaping and steaming the mantis. There will  also be a vegetarian version with green lentils, onions, and butternut squash; both are served with 2 sauces: a white yogurt, garlic and coriander sauce and a red tomato and bell pepper sauce.